Wash red pepper and place it over direct flames, char on all sides until black.
Place in a covered dish and allow it tosteam.
In a bowl, add softened cream cheese,garlic, red pepper flakes and black pepper.
Place the pecans in a zipper bag and crush into fine pieces.
Peel away all the black charred skin from the roasted red pepper, remove the pit and seeds, slice into thin strips.
Lay out a sheet of plastic wrap and layerone pack of deli ham slices making sure to overlap each slice of ham.
Spoon half the cream cheese mixture along the centre slightly spreading it out.
Sprinkle on half the crushed pecans.
Lay half the strips of roaster red peppers on top.
Fold the deli ham over and roll the whole thing into a log.
Then roll the log into the plastic wrap tying each end tightly.
Repeat for the remaining pack of deliham and ingredients.
Place the logs in a refrigerator for at least 45 minutes.
Once chilled slice each log into 10-12 piece sand serve.
An unsliced log will last in there frigerator for up to a week.